What is Prosciutto?

Prosciutto is an Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

Commonly associated with eastern Mediterranean, the most renowned and expensive legs of prosciutto come from northeastern Italy and western Slovenia, such as those of Friuli-Venezia Giulia, Karst and San Daniele. It is also well known in Spain (Granada and Aragon), Croatia (Dalmatia, Croatian Littoral and Istria) where it is known as pršut.

Sliced prosciutto crudo in Italian cuisine is often served as an antipasto / snack, wrapped around grissini or bread along with a glass of wine. It is eaten as accompaniment to cooked spring vegetables, such as asparagus or peas or as a pizza topping. Prosciutto slices are often difficult to cut in pieces for use in cooking, as they tend to shred and stick to one another. In this case either using very sharp knives and carving by hand is best if  you have a well made ham holder.

Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese Salad, with basil, tomato and fresh mozzarella. A basic sandwich served in some European cafes and bars consists of prosciutto in a croissant.

Prosciutto is one of the best known and widely used as appetizer in most of the gourmet restaurants. It is sliced paper thin and served with variety of foods such as cheese, pickled vegetables, smoked sausages etc. It is commonly used as party favorite when serving wine or other alcoholic beverages.

Writer on Mediterranean food Bill Buford describes talking to an old Italian butcher who says:

"When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it's too warm, the aging process never begins. The meat spoils. If it's too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make salumi. Your prosciutto. Your soppressata. Your sausages."

 

Dry-cured ham originated as a meat preservation process. Through dry-curing the ham can be stored for several months. The processing technology is based on traditional knowledge passed from one generation to the other. The raw materials and the ripening conditions have a significant influence on the final texture and flavour.